Gatas Salbahe with Chicken Adobo in Coco Milk

Chicken adobo in coconut milk (gata) is an upscale of Filipino classic dish, adobo. Normally, the usual adobo always has a cooking method that involves the use of vinegar, in which it came all the way from Spanish era in Philippines.

Without a coco milk, my ratio of soy sauce to vinegar is always 3:1. You can always have your own measurement depending on the taste you want to reach. However, a chicken adobo with coconut milk, my ratio is the same. On this occasion, I have a low amount of water at the beginning then infused with delicious milk in the end so that I can still have my adobo a bit soupy.

If you want this recipe a bit sweet, try adjusting it with few pinches of sugar.

Ingredients:
1 1/2 cup of water
750g chicken pieces, bone-in, cut up
1/2 cup soy sauce (Silver Swan preferably)
3T vinegar (Datu Puti preferably)
3 cloves garlic, crushed
1pc medium onion, sliced
1tsp black pepper, cracked
2 bay leaves, dried
1pc small tomato, wedge
2 pcs small potatoes, peeled, cut into 4
1 cup coconut milk

salt, to tatse
pepper, to taste

Procedures:

In a casserole, put water, chicken, soy sauce, vinegar, garlic, onion, black pepper, bay leaves, and tomato.Boil for 3 mins. Allow the mixture to be stewed for 10-15mins. While stewing. add potatoes halfway through the cooking time. Lightly stir in coconut milk to blend evenly and continue stewing for 7-10 mins. Adjust flavours with salt and pepper. To serve, top with with parsley.

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